Fennel and Carrot Salad

|Savour the spicy Indian-tinged flavours of this fresh and light salad|carrots fennel|4 carrots grated2 fennel bulb quartered and thinly sliced1/2 cup cashews or peanuts2 tablespoon olive oil1 teaspoon mustard seeds1 teaspoon black onion seeds optional1 lime juiced|Combine the carrots and fennel in a salad bowlToast the nuts in a hot frying pan for 3-5 mins until golden then tip onto a plate.In the same pan heat the oil and fry the mustard and nigella or black onion seeds if using until they begin to pop about 30 secs.Pour in the lemon or lime juice and mix together to make a dressing.Toss together with the vegetables in the bowl then sprinkle with nuts to serve.|5.00 minutes|6|BBC Good Food